Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(94 ratings)

Ready in 20-25 minutes


Serves 2 - 3

A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.

Nutrition and extra info

  • Freezable

Nutrition: per serving for two

  • kcal306
  • fat13g
  • saturates2g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.28g


  • 2 large boneless, skinless chicken breasts (about 175g), cubed
  • 1 garlic clove, roughly chopped
  • small piece fresh root ginger, peeled and roughly chopped
  • 1 small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp fresh coriander, plus a few sprigs to garnish
  • 1 green chilli, seeded and roughly chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sweet chilli sauce, lime wedges, shredded spring onion and red chilli, to serve


  1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.

  2. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

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Comments, questions and tips

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28th Mar, 2012
This is great. I tested it and it's easy to make and also delicious.
24th Mar, 2012
These were lovely. I took the advice and added some breadcrumbs! I also used basil instead of the corriander as I didn't have any and they still tasted fab. Did them with some homemade potato wedges and homemade coleslaw, all very quick, easy and tasty.
1st Mar, 2012
In the end, these were very tasty but like a couple of other reviewers I had trouble with the texture. After blending, the mix was too moist to shape. I had to add some breadcrumbs and toss in flour to achieve a workable mix. After that though (and another addition of thai curry paste) they turned out lovely.
31st Jan, 2012
Really quick and easy, full of flavour and really moist. Even my 3 year old loved them! Will try cooking them in the oven next time, in bite-sized portions to serve as nibble with drinks.
3rd Jan, 2012
These were really yummy and so simple and quick to make. Will do again!
29th Dec, 2011
These were glorious - fresh and so simple to make. They were the first thing I made from scratch when my husband had gone back to work after paternity leave and I was home alone with a tiny baby, and we loved them. I particularly liked the fact that I could whizz them up in minutes when baby was napping and just fry them off when required. Excellent!
20th Nov, 2011
I had really high hopes for these after all the reviews but unfortunately I didn't enjoy them. The flavour was nice, (I put an extra chilli in as suggested by some others on here), and they were easy to make granted, but I found the texture so very strange! Perhaps I processed it all up too finely. Although they were moist they were sort of spongy in my opinion, so I don't think I'd make them again.
14th Nov, 2011
really easy to make and very tasty even got a compliment from the hubby.
6th Oct, 2011
A great starter, full of flavour .I added a red chilli and received high praise.
6th Oct, 2011
A great starter, full of flavour .I added a red chilli and received high praise.


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